Coconut Pecan Raisin Chunks
Delicious and crumbly…. these cookies will stay crisp and fresh for weeks in an airtight tin (if they last that long)!!!
Top tip; Store them in layers with parchment paper, it keeps them crisp.
¼ cup Clearspring safflower oil
¼ cup Clearspring rice malt syrup
1 tsp vanilla extract
1¼ cups almond flour
¼ tsp sea salt
¼ tsp baking soda
½ cup toasted pecans (chopped)
½ cup raisins
½ cup desiccated coconut
Preheat the oven to 175/350deg. Combine the oil, rice syrup and vanilla in a large bowl. Mix the almond flour, salt, baking soda, pecans, raisins and coconuts in another bowl. Stir dry ingredients into the wet and mix them thoroughly. The mixture won’t be really sticky. Take a heaped tablespoon of the dough, squeeze and roll into a ball and then flatten down thinly onto a parchment lined baking tray.
Bake for 8 to 10 minutes until they are golden brown. Cool on a rack and enjoy.
In good health